Vegetarian Enchiladas
35 mins (prep 20, cooking 15)
9 ingredients
6 servings
A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist!

Categories:  <-60-mins , served-hot , north-american , mexican , taste~mood , spicy , time-to-make , weeknight , presentation , main-dish , beans , inexpensive , vegetarian , savory ,
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Serving Size (138.32 g)
Servings 6
Amount per Serving
Calories 64.43 Calories from Fat 18.45
% Daily Value *
Total Fat 2.05g 18.94%
Saturated Fat 0.43g 12.82%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 804.39mg 201.1%
Total Carbohydrate 10.02g 20.03%
Dietary Fiber 2.41 g 57.75%
Sugars 6.74 g %
Protein 2.0g 24.02%
Vitamin A 828.97IU% Vitamin C 1.92mg%
Calcium 16.34mg% Iron 0.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby portabella mushrooms, refried beans, mexican-style shredded cheese, salsa, ground cumin